This beautiful, balanced dessert wine opens with heady aromas of acacia flower, honey, alpine herb and dried apricot. The concentrated palate offers mature yellow peach, lemon zest, dried herb and candied ginger alongside bright acidity that makes this so drinkable. It’s polished and delicious.— K.O.
Fragrances recall acacia flower, chamomile, stone fruit and a whiff of dried hay. The savory palate offers intense white peach, Bartlett pear and yellow apple accented with mineral and almond notes alongside crisp acidity. It’s well balanced with a long, lingering finish.— K.O.
It delivers classic varietal aromas of tomato leaf, cut grass, hay and citrus. The crisp palate delivers juicy grapefruit, cantaloupe, exotic fruit and mineral alongside lively acidity that leaves a pristine finish.— K.O.
Picolit is a rare and precious dessert wine from northeast Italy that delivers extreme concentration and sweetness thanks to extremely low vineyard yields. This expression shows a deep golden color with apricot, honey, orange zest and fragrant honeysuckle.— M.L.
Delicious and full-bodied, it offers aromas of lemon blossom and pear. The round, savory palate delivers white peach, green apple and mineral alongside fresh acidity. An almond note signals the finish.— K.O.
A blend of Merlot, Cabernet and Refosco that’s aged in French oak, this opens with bold, black intensity, bearing notes of dark fruit, ripe blackberry and sweet spice. The mouthfeel is chewy and soft, with a touch of pulpy sweetness on the close.— M.L.
You have to admire the roundness and supple softness of this Sauvignon. Yes, it has sharply aromatic notes of tomato leaf and exotic fruit, but they are delivered in a delicate and harmonious fashion. The wine is crisp and lean with enough substance to pair with spicy Indian dishes.— M.L.
There’s an inviting quality to this wine that begs one sip after the other. It comes down to this Friulano’s smooth and tempered texture, which is round and supple yet imparts intense flavors of mature yellow fruit and apricot. Try it with seared Ahi tuna.— M.L.